Instructions

Combine cumin, cinnamon, egg, bread crumbs and turkey. Mix well. Form into balls approximately one inch in size (use about 1 level tablespoon of meat mixture per ball). There will be about three dozen meat balls.
Lightly oil a 12-inch non-stick frying pan and heat. Gently place meatballs in pan and cook until nicely browned. (They need not be cooked through—they will continue cooking later.) Set aside.
Cut cauliflower into small florets. Steam for approximately three minutes. Set aside.
In frying pan (it need not be cleaned), combine oil and flour. Heat until a thick paste is formed and flour is slightly cooked. Slowly add chicken stock and heat until slightly thickened, stirring constantly. Add curry power to taste. (I use about two tablespoons.)
Add cauliflower and meatballs, lower heat and cook for about 20 minutes until cauliflower is quite tender and meatballs are cooked through.
Serve immediately.